In just a few weeks they will try to replicate the delectable four-course holiday meal he prepared for 80 guests during their own private Christmas celebration with family later this month.

“Everything was delicious,” said Bisoni who was attending Baldwin’s renowned cooking demo for the first time. “But the crab cake appetizer was my favorite. I love to cook and have made crab cakes before but to get that amazing depth of flavor you need to include all the ingredients that Chef did.”

”This is the first time I incorporated Beef Wellington as part of the cooking demo, “ said Baldwin, one of the youngest chefs to graduate from The Culinary Institute of America, in Hyde Park, New York . “It’s one of my signature, holiday dishes and generally well received, but on the expensive side. You have to use filet mignon. It’s the only way.”

Instead of the usual monthly, $49.50 fee, the cost was increased to $59.50 to accommodate.

But no one seemed to mind.

“Loved the way the beef was prepared ,” Grzadzinski said. “Filet Mignon done well. It was fantastic.”

Bisoni said the first time she experienced Baldwin’s culinary magic was in the late 80s during a cooking demo at The Whitney, where Baldwin was then working.

He made this fantastic chocolate mousse, wrapped in a cream puff to resemble a hot dog,” Bisoni recalled. “He used raspberry puree as ketchup and white shaved chocolate for the onions. It was quite the sensation.”

“This is the first time I’ve tasted his food since then,” Bisoni said. “But I can’t wait to visit his restaurant. We got these awesome, 10 coupons tonight and will definitely take the time to check it out.”

Guests at Tuesday night’s event were elated to hear that the restaurant would be open again for the first time in January after last May’s devastating fire.

For more information about the restaurant and future cooking demos, click here.

About the Author

Maryanne Macleod previously covered local food, health and parenting, and was the community engagement editor for The Macomb Daily, the Daily Tribune, the Advisor and Source and The Voice News. Reach the author at Maryanne.macleod@beamont.org
or follow Maryanne on Twitter: @MaryanneMacLeod.